Monday, June 27, 2011

Hariyali Chicken (Green Chicken Curry)

This one is a very popular North Indian dish that has become a favorite in our house for two reasons: 1) because we love anything green, and 2) because it packs terrific flavor and has the perfect level of spicy-ness! It cooks up easily in a big batch and reheats wonderfully. Do try it.

 Hariyali Chicken (Green Chicken Curry)

Makes 6 servings

1 1/2 cups fresh cilantro
12-14 large mint leaves
2 jalapeno peppers
1/2 of a medium-sized red onion
1 1/2 " piece of ginger root
6 cloves garlic
1/4 cup water, plus additional 1/2 cup water
2 tablespoons vegetable oil
2" piece cinnamon stick
4 cloves
2 teaspoon cumin powder
1 teaspoon coriander powder
2 cups of boneless chicken breast or thigh, cut into bite-sized pieces
1/4 cup heavy cream, OR 1/4 cup plain yogurt whisked into a smooth consistency
1 teaspoon salt
1/2 teaspoon pepper

In a food processor, grind together cilantro, mint leaves, jalapeno peppers, red onion, ginger, and garlic, until it forms a fine paste, gradually adding the 1/4 cup of water to it in between mixing. Set aside. Heat the vegetable oil in a large skillet on medium heat. Add the dry spices and fry for 30 seconds. Then add the green paste and fry for about 2 minutes, until the paste becomes thick and fragrant. Then, add the chicken pieces and mix thoroughly to ensure all pieces are coated well with the green mixture. Add the 1/2 cup of water, and bring to a boil. Once it is boiling, let cook uncovered on low for about 20 minutes until the chicken has cooked through and curry has thickened a bit. Remove from heat and stir in the yogurt or heavy cream. Garnish with fresh cilantro leaves if desired, and serve hot with rice or any flatbread. Enjoy! 

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